4 cups all-purpose flour
3 tablespoons cornstarch
5 large eggs
3 tablespoons lemon juice
1/4 cup milk
3 tablespoons lemon juice
1 tablespoon vanilla extract
2 tablespoons butter, softened
Preheat oven to 350 degrees F (175 degrees C).
Salt and pepper to taste
Place cooked shrimp, peeled and deveined, in a 9 inch Panini and place in the pan with the cooked flour and cornstarch in top of the pan, covered. Pour lemon marinade or lemon juice on both sides of meat. Starting with shallow side, work your way around fish.
Pour lemon marinade into processor bowl extremely slowly (pounding hard as you go along). Cover and refrigerate approximately 1 hour, or until shrimp are slightly translucent. Drain eggs and reserve venting broth. In a mixing bowl, blend butter or margarine and flour with shortening to form a compact crumb mixture; gently press Marinated Shake Dough into bowl with a spoon.
Place seafood on pans and spoon lemon marinade into pan. Bake 4 to 8 minutes or until seafood is opaque. (It's fun!)
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